Apple Spice Tube Cake
Total TimePrep: 20 min. Bake: 55 min. + cooling
I followed all the directions as written and my cake turned out bad. I was so disappointed. The flavor was great but the cake texture reminded me of a brownie.
I HAVEN'T HAD THIS YET, BUT I WOULD LIKE TO BE ABLE TO SEE THE DIFFERENCE BE-TWEEN HAVING FROSTING ON A CAKE , @ COOL WHIP. COOL WHIP HAS LESS CALORIES.IN THE NUTRITION COLUMN. WITHOUT FROSTING ? CALORIES. COULD THAT BE DONE IN THE FUTURE? THANKS . WENTLANDMOM
I recall making this cake when it had been featured in Taste of Home! I've changed the amount of salt to 1 tsp. rather than 1/4 tsp. for more flavor and for more rising! Obviously I'd written out this recipe so that I could make it! I'd say that this recipe rates as a 5* recipe! I baked the cake 50 to 55 minutes in a greased and floured 10" Bundt cake pan! If I remember correctly, I used milk for the glaze, rather than whipping cream! This recipe which I'd written down is in one of my "Crate 'o Recipes" so that I can prepare it when I want to make an apple cake! I'll say this: Taste of Home and its companion magazines with recipes certainly has a wonderful supply of apple recipes! Laurel Leslie, thank you for sharing this recipe with Taste of Home! delowenstein
I made this cake to take to a meeting and it was an instant success. Everyone loved it. Not only that but I had to share the recipe with the ladies present. This is an easy cake to make and the glaze just completes it. I highly recommend it as a Volunteer Field Editor for Taste of Home.
This is a very dense cake. I added raisins and my family loved it. and I made more prailine for the top.
This is a lovely cake with a moist tender crumb. Next time I'll add a little more chopped apple as we like pieces of fruit in our cakes!
Sounds good will be trying this tomorrow.